Pregnancy Friendly Easy Tomato Soup
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 1 cup low-sodium chicken broth
- 1 tsp granulated sugar
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- salt and pepper, to taste
- ¼ cup heavy cream
For serving
- fresh basil leaves, torn (optional)
- crusty bread or crackers (optional)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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